Spicy herby lamb with rib­bon veg

Irish Daily Mail - YOU - - FOOD ANNIE BELL -

SERVES 6 GET IT TO­GETHER For the lamb sauce (which is like a ragù and could be served with pasta or flat­bread as well), have ready 1kg minced lamb and 400ml sieved fresh or­ange juice. Peel and finely chop 4 shal­lots and 3 gar­lic cloves. Heat 2 tbsp olive oil in a large pan over a medium heat and fry the shal­lots for a minute or so un­til soft­ened and translu­cent, stir­ring fre­quently, then stir in the gar­lic fol­lowed by ⅓ tsp each ground all­spice and ground cin­na­mon and fry for a minute more. Add the lamb mince, turn up the heat and fry un­til the meat changes colour. Add the or­ange juice, fol­lowed by 2 heaped tbsp tomato purée, some salt and a lit­tle cayenne pep­per, bring to the boil, then cover and cook over a low heat for 1 hour. Leave the ragù to stand for 5 min­utes. Skim off any ex­cess fat and stir in a large hand­ful each of chopped fresh flat-leaf pars­ley and co­rian­der. Fin­ish with lots of chopped spring onions (about 16) stir-fried in a lit­tle oil for a few min­utes un­til soft­ened, then scat­tered over. Serve the ragù with cour­getti or thin pared cour­gette rib­bons or other veg­etable noo­dles. It also works well with roasted aubergines and warmed pit­tas or Mid­dle Eastern breads.

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